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Carry over cooking information requested

post #1 of 7
Thread Starter 

Ok guys, so I am aware about carry over cooking but I have never monitored it since I am in search of a good handheld thermometer.

What I do not know is how much is the temperature increase once food has been removed from its heatsource. Do any of you have actual numbers or charts?

post #2 of 7

There's a fair amount of variation by meat type, size, shape and how you handle the resting.  Generally, the larger the cut and the better you insulate it for resting, the more it will carryover. it' not just about carryover though. It's also about keeping the juices in the meat by not carving it too soon. 

 

A steak 3-5  degrees in 10 minutes, an 8 pound roast 10 in 30 minutes. 

 

Tenting with foil is probably the minimum you should do. If you smoke a brisket or pork shoulder, a rest in an icechest (no ice of course) is often an hour. If I'm going to serve the brisket or shoulder soon rather than holding for a long while, I prefer to rest it in two paper grocery sacks overlapping the open ends together.  This gives good  blocking of airflow but lets moisture move more so the bark doesn't suffer so much. 

 

For a  pot roast, whole chicken, and things on that scale, I often just stick them in my microwave. Not to microwave them, rather so that they're out of the way in a closed sealed environment. I do the same for any bread dough that is rising.  

 

Try  out a few different methods and see what you like. You can then start monitoring temps more closely and see how your preferred methods affect the carryover more exactly. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 7

hes right, it takes experience to judge steaks or burgers than from there it is about size and where it is rested. in terms of resting mediums; I have never tried but I love the idea of it. A beurre monte; it is an emulsification of butter and a liquid as the name suggest. I read about thomas kellers use of it in his sous vide cook book and he explains how he poaches in it but also rests meat in this liquid. he says it will rest a steak quicker and also being surrounded by the butter flavors the steak and also prevents any of its juices from escaping. I have not personally tried to rest meat in this fashion but I love the idea.

post #4 of 7
Cool suggestion phatch ... I use the microwave too. For steaks and other regular sized stuff, I use cake-stand covers. I get them at garage sales or resale-type stores for really cheap. I've never paid more than $5, usually $2-$3. My problem is with students and friends who "borrow" them.

post #5 of 7

My experience has been that resting a perfectly crispy chicken in a sealed environment - well you might as well peel that rubber skin off before serving because it's not crisp anymore.  

post #6 of 7
Quote:
Originally Posted by Mike9 View Post
 

My experience has been that resting a perfectly crispy chicken in a sealed environment - well you might as well peel that rubber skin off before serving because it's not crisp anymore.  

Yup. And it's the same with a steak by the way. That crispy charred crust you develop by grilling/sauteeing at high heat will become moist and soggy from the vapors when rested in a sealed environment. 

 

After grilling, I usually turn off the grill, open it so it's not too hot inside, then close it and rest the grilled items right on the closed, turned-off, still warm but not too hot grill. 

post #7 of 7
Quote:
Originally Posted by Mike9 View Post
 

My experience has been that resting a perfectly crispy chicken in a sealed environment - well you might as well peel that rubber skin off before serving because it's not crisp anymore.  

That's what a torch is for.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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